Enriquecimento de sorvete com microrganismos probióticos

Abstract

At the last years, the functional food, that is able to confer health effects, has having a consider importance on eating, that occasion better to be goodness and health, over there to reduce risks of some diseases. Ice cream is a freeze dairy desert, but of occasional consumption and then considered like conventional food. This product deal with cooling characteristics, connected with high nutritious and therapeutics value. That experiment evaluate the enrichment of ice cream with probiotics microorganisms, and their viability in final product, analyzing the presence of microorganisms from inoculated on syrup and on ice cream, detected at unit formed colony for millilitre, represented likely rate microbial survival on process and on storage of probiótico food. For this was realized the isolation and the prick again of species of Lactobacillus sp. provided from commercial fermented milk, originating cultures which was ingredient on ice cream elaboration at three different manufacturing process. This was elaborated with water, milk powder, sugar, vegetable fatness, dextrose, maltodextrina and emustab, and was storage in temperature of - 20ºC; counting analysis in no selective medium for cultivation of Lactobacillus were realized during the period of 40 days, as well as resistance tests to bile and acidity. In the conditions of experiment proved the microbial viability of probiotics of Lactobacillus in acceptable concentration (higher than 106 UFC.mL-1) to frame it like functional food.